Olives (a la Reine). — Boil two pounds of
mealy potatoes, and mix them very smoothly
with six ounces of fine flour and two ounces of
fresh butter. Roll the paste out, and stamp it
into rounds a quarter of an inch thick and
four inches in diameter. Put a small piece of
cold roasted beef or veal in the middle of each
round, moisten the edges with a little cold
water, and draw the paste up into a ball. Fry
the olives in hot fat until they are lightly
browned all over, drain the fat from them,
and serve on a hot dish. Send good brown
gravy to table in a tureen. Time, about five
minutes to fry the olives. Sufficient for six
persons. Probable cost, 3s. 6d.
Olives, Beef. — Cut a couple of pounds of
rump-steak into very thin sHces, about foiir
inches long and two inches broad. Have ready
a nice forcemeat made of bread-crumbs, suet,
parsley, herbs, egg, and plenty of pepper and
salt✪ Olives, Beef. Put a little forcemeat on each piece of
steak, roU it up tightly, fasten it with a small
skewer or piece of string, dip the roUs into
egg and bread-crumbs, and fry them in hot fat
until they are slightly browned. Drain the fat
away, and stew them for about half an hour in
a pint or rather less of stock. If the stock is
very poor, a quarter of a pound of gravy beef will
be required. Just before serving, thicken the
gravy with a little flour, and add some ketchup,
or three dessert-spoonfuls of sherry or port.
Time, five minutes to fry. Sufficient for six
persons. Cost, 3s.
Olives,
Olives.
Beef (another way). — See Beef
palate. Choose them green and firm, and
if they are too salt let them soak for a
little while in cold water. Olives should
never be allowed to remain uncovered in the
bottle, or their appearance will be spoilt.
Olives, Duck with {«ee Duck with Olives).
Olives, Preserving of.— OHves intended
for preservation are gathered before they are
ripe. The object of piclding them is to remove
their bitterness and preserve them green by
impregnating them with brine. To effect this
various plans are adopted. The fruit being
gathered is placed in a lye composed of one part
of quicklime to six of ashes of young wood
sifted. It is left for half a day, and is then
pat into fresh water, which is renewed every
twenty -four hours. From this the fruit is
transferred to a brine of common salt dissolved
in water, to which some aromatic herbs have
been added. Olives will in this manner keep
good for twelve months.
Olives, Veal.— Proceed as for beef olives,
substituting veal for beef. Place a thin slice of
fat bacon or ham, of the same size and shape as
the veal made with olives, roU them up securely,
brush them over with egg, dip them in bread-
crumbs, roast them on a lark-spit, and serve
on a hot dish with brown gravy and mush-
rooms poured over them. Instead of being
roasted, they may be stewed in a pint of
veal stock, thickened with butter and flour, and
garnished with beet-root or cucumber. Time,
three-quarters of an hour to roast; one hour
to stew. Probable cost, 3s. 6d. Sufficient for
half a dozen persons.
Olla Podrida. — This is a Spanish national
dish, consisting of several kinds of meat cut
into small pieces and stewed with a variety of
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Page 1009 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Olives (a la Reine). — Boil two pounds of mealy potatoes, and mix them very smoothly with six ounces of fine flour and two ounces of fresh butter. Roll the paste out, and stamp it into rounds a quarter of an inch thick and four inches in diameter. Put a small piece of cold roasted beef or veal in the middle of each round, moisten the edges with a little cold water, and draw the paste up into a ball. Fry the olives in hot fat until they are lightly browned all over, drain the fat from them, and serve on a hot dish. Send good brown gravy to table in a tureen. Time, about five minutes to fry the olives. Sufficient for six persons. Probable cost, 3s. 6d.
Olives, Beef. — Cut a couple of pounds of rump-steak into very thin slices, about foiir inches long and two inches broad. Have ready a nice forcemeat made of bread-crumbs, suet, parsley, herbs, egg, and plenty of pepper and salt. Put a little forcemeat on each piece of steak, roU it up tightly, fasten it with a small skewer or piece of string, dip the roUs into egg and bread-crumbs, and fry them in hot fat until they are slightly browned. Drain the fat away, and stew them for about half an hour in a pint or rather less of stock. If the stock is very poor, a quarter of a pound of gravy beef will be required. Just before serving, thicken the gravy with a little flour, and add some ketchup, or three dessert-spoonfuls of sherry or port. Time, five minutes to fry. Sufficient for six persons. Cost, 3s.
Olives.
Beef (another way). — See Beef
palate. Choose them green and firm, and if they are too salt let them soak for a little while in cold water. Olives should never be allowed to remain uncovered in the bottle, or their appearance will be spoilt.
Olives, Duck with {«ee Duck with Olives).
Olives, Preserving of.— OHves intended for preservation are gathered before they are ripe. The object of piclding them is to remove their bitterness and preserve them green by impregnating them with brine. To effect this various plans are adopted. The fruit being gathered is placed in a lye composed of one part of quicklime to six of ashes of young wood sifted. It is left for half a day, and is then pat into fresh water, which is renewed every twenty -four hours. From this the fruit is transferred to a brine of common salt dissolved in water, to which some aromatic herbs have been added. Olives will in this manner keep good for twelve months.
Olives, Veal.— Proceed as for beef olives, substituting veal for beef. Place a thin slice of fat bacon or ham, of the same size and shape as the veal made with olives, roU them up securely, brush them over with egg, dip them in breadcrumbs, roast them on a lark-spit, and serve on a hot dish with brown gravy and mushrooms poured over them. Instead of being roasted, they may be stewed in a pint of veal stock, thickened with butter and flour, and garnished with beet-root or cucumber. Time, three-quarters of an hour to roast; one hour to stew. Probable cost, 3s. 6d. Sufficient for half a dozen persons.
Olla Podrida. — This is a Spanish national dish, consisting of several kinds of meat cut into small pieces and stewed with a variety of
OME
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OME
Records on this page
Olives, BeefOlives (a la Reine)